Pininyahang Manok

 

INGREDIENTS:

2 Tbsp oil

2 Tbsp ginger, cut into strips

2 Tbsp garlic, crushed

1/2 cup onion, white, sliced

750 g chicken, parts, cut into serving portions

2 1/2 Tbsp patis

1/2 tsp peppercorn, black

1/4 cup bell pepper, red, cut into cubes

2/3 cup milk, evaporated

1 pouch Del Monte Pineapple Chunks (200g), drained, reserve syrup

INSTRUCTIONS:

Heat oil in a pan over medium heat and cook carrots and potatoes for several minutes or until edges are slightly browned. Remove from oil and set aside.

In the same oil, saute onions and garlic until softened. Add chicken, stirring occasionally, until lightly browned. Lower heat and add the fish sauce and pineapple chunks. Stir then cover and simmer until chicken is tender (chicken will release its own juices).

Add back the pre-cooked carrots and potatoes and also the bell peppers. Pour in the cream and stir. Season with pepper to taste. Continue to simmer for about 5 minutes or until sauce is slightly thickened. Serve hot with steamed rice.

Bam-i (Noodle dish)

Ingredients :

1 (2 lbs.) fryer chicken, cut up
1/2 cup dried tengang daga (black woodear mushroom)
8.8oz sotanghon noodles, soaked in water just to soften a little, drain
2 tbsp. canola oil
3 cloves garlic, crushed
1 onion, sliced
patis (fish sauce), salt and pepper, to taste
1 pkg. (14oz) canton noodles
2 tbsp. minced cilantro
1 hard-cooked egg, sliced
(Cooking Measurements)

Procedures :

Boil chicken in enough water to cover.  Simmer until tender.  Cool and shred chicken meat.  Save about 6 cups of chicken broth.

Soak tengang daga in hot water for 15 minutes and then slice.  Set aside.

Sauté garlic and onions in hot oil.  Add sliced tengang daga, 6 cups chicken broth and seasonings.

Bring to a boil.

Stir in canton for 3 minutes and then add sotanghon, shredded chicken meat and cilantro.  Cook for 8-10 minutes.

Check the doneness of the noodles (be sure not to overcooked and it will become soggy).

Garnish with slices of hard-cooked egg.

Makes 8 servings.

Adobo Recipe

There are probably 500 ways to cook adobo but the one that is most familiar to the children is the adobo with vinegar and soy sauce. I call it my classic adobo recipe because I also cook white adobo.

Ingredients:
1 kilo pork shoulder or loin cut in 1/2 inch cubes (variation: use half chicken and half pork)
1/3 cup vinegar
2 Tablespoon soy sauce
1 teaspoon salt
4 cloves crushed garlic
1 small bay leaf
1 tablespoon sugar
1/2 cup water
2 Tablespoon cooking oil

Direction

1. Combine all ingredients except cooking oil and let stand for at least 30 minutes. The longer the marination, the more flavorful.
2. Simmer covered for 1 hour or until meat is tender. Stir occasionally and make sure meat does stick to the pan. Liquid will reduce and thicken. Drain and keep sauce to the side.
3. Heat cooking oil in a pot. Brown the meat on all sides. Transfer to a serving dish.
4. Pour off the remaining oil from the the pot. Add the sauce in number 2 and cook for two more minutes while scraping off some of the meat that adhered to the pot.
5. Pour sauce over meat. Serve hot.

Taste Variation
1. Use all the ingredients except the Soy sauce.
2. Add more garlic, salt and vinegar instead. This is what we call the white adobo.
3. Add 1 more tablespoon of sugar if you desire a sweeter taste.
4. Add more vinegar if you want your adobo to keep longer.
5. Adobo tastes better a day after it is cooked because all the ingredients and flavorings have seeped in.

Chicken Curry

Ingredients:

2 Lbs. Skinless & Boneless chicken breast cut into 2 cubes

1 Can coconut creme (14oz.)

1 Tbs. Patis (fish sauce)

1 Medium onion (diced)

1 ½ Cups of green and red bell peppers cut into bite sized pieces

1 Cup Celery cut in ¾ inch pieces

5 Jalapeno peppers (stems removed)

3 Potatoes (quartered)

¼ Cup ginger (julienned)

4 Cloves of garlic (smashed)

¼ Tsp. freshly ground peppercorns

½ Tbs. Crushed pepper flakes (optional)

4 Tbs. Cooking oil

For the Curry Powder:

½ Tsp. Cumin

½ Tsp. Caraway

½ Tbs. Whole White Peppercorns

1 Tbs. Coriander

¼ Tsp. Nutmeg (powder)

½ Tsp. Turmeric (powder)

Procedure:

For the curry powder: Begin by roasting all whole spices (cumin, caraway, white peppercorns, and coriander) for 1 minute on high heat. Once they are roasted, pound them using a mortar & pestle or electric spice grinder if you have one. Set aside.

For the chicken breast: Lightly season chicken with 5 Tbs. cooking oil and a pinch of salt & pepper. Mix well and brown on all sides and set aside.

For the potatoes: Brown potatoes on all sides with 5 Tbs. of cooking oil. Set aside.

Cook garlic until golden brown using the remaining cooking oil you used to brown potatoes and chicken. Add the onions when the garlic is golden brown and let them cook until soft.

Add the ginger once the onions are soft and stir it well. Allow the ginger to cook for one minute and then add the chicken you browned earlier.

Let the chicken breast saute for one minute and season it with patis. (fish sauce) Next, add the spices you roasted and pounded earlier along with the ground Nutmeg and ground Turmeric.

Stir well for half a minute and add the coconut creme. Stir coconut creme, return the cover, and allow it to simmer for 10 minutes. Lower your heat and stir coconut creme intermittently during the ten minutes to avoid scorching the coconut creme.

After 10 minutes add the potatoes, stir well, and let the potatoes cook for 5 minutes. After that, add the celery and allow it to cook for 5 minutes before adding the red and green bell peppers.

When the celery is cooked, add the red and green bell peppers and again let it cook for 5 minutes.

At this stage, you can do your taste test and adjust accordingly by adding more salt and pepper if needed. After that, you are ready for your last and final ingredient which is the 5 Jalapeno peppers. Serve Chicken Curry with white steamed rice.